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Moist Lemon Poppy Seed Zucchini Bread Recipe with Easy Cream Cheese Drizzle

lemon poppy seed zucchini bread - featured image
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A moist and flavorful zucchini bread with tangy lemon, crunchy poppy seeds, and a rich cream cheese drizzle. Perfect for breakfast, snacks, or brunch with a fresh, homey twist.

Ingredients

Scale
  • 2 cups (240 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (150 grams) granulated sugar
  • 1/3 cup (80 ml) vegetable oil (neutral oil like canola or sunflower recommended)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
  • 2 tablespoons poppy seeds
  • For the Cream Cheese Drizzle:
  • 4 oz (115 grams) cream cheese, softened (full fat)
  • 1 cup (120 grams) powdered sugar
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with non-stick spray or line it with parchment paper.
  2. Grate the zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible to yield about 1 1/2 cups dry zucchini.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and poppy seeds until evenly combined.
  4. In a separate bowl, whisk the granulated sugar and vegetable oil until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
  5. Gently fold the grated zucchini into the wet ingredients until just combined.
  6. Pour the wet mixture into the dry ingredients bowl and fold gently with a spatula until just combined. Avoid overmixing.
  7. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden and spring back lightly when pressed.
  9. Allow the bread to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
  10. To make the cream cheese drizzle, beat the softened cream cheese with powdered sugar, vanilla extract, and 2-3 tablespoons milk until smooth and pourable.
  11. Once the bread is completely cool, drizzle the cream cheese glaze over the top in a zigzag pattern. Let it set for a few minutes before slicing.

Notes

Always squeeze the zucchini dry to avoid a soggy loaf. Fold wet and dry ingredients gently to keep the bread tender. Use fresh lemon zest and juice for best flavor. If bread browns too quickly, tent with foil. Let bread cool completely before adding cream cheese drizzle to prevent melting.

Nutrition

Keywords: lemon zucchini bread, poppy seed bread, cream cheese drizzle, moist zucchini bread, lemon bread, easy zucchini bread, spring bread, quick bread

Find it online: https://emmaoven.com/moist-lemon-poppy-seed-zucchini-bread-recipe-with-easy-cream-cheese-drizzle/